Jacketed cooler and cooker



June 19, 1951 c. L. TRIER JACKETED COLER AND COOKER 4 Sheets-Sheet l Filed May 22, 1946 'CHEL 72E/5e.

June 19, 1951 L. TRIER Filed May 22, 1946 4 Sheets-Sheet 2 25 A-:Ll

la. l f 3 3 I La /0 /O/i ]/35 3.4- 34 L RY /a Zz 5.2. f7 f fd CARL 72h52.

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June 19, 1951 c. TRIER 2,557,622

JACKETED cooLER AND cooKER Filed May 22, 1946 4 Sheets-Sheet 5 `lune 19, 1951 C. L. TRIER JACKETED COOLER AND COOKER Filed May 22, 1946 4 Sheets-Sheet 4 (AE1. .L 7%/5/8.

Patented June 19, 1951 UNITED STATES JCKETED COOLER AND COOKER corporation of Maryland Application May 22, 1946, Serial N0. 671,595

This invention relates to mixing machinery and morey particularly to machinery employed for the purpose of producing fluid condimental products such as mayonnaise and the like.

It is customary to manufacture condiments, such as mayonnaise, in a relatively crude manner. In a particular instance, its ingredients are intimately mixed in a conventional mixer, and then evacuated therefrom into open cans where the fluidy contents are allowed to cool and settle. The surrounding air having access to open cans induces unsanitary conditions, oxidizationand bacteriological action at the surface of the contents, that noticeably colors the prod-uct while at the same time mak-ing itstaste and effects on the human system of an objectionable character.. Attempts to correct this situation have been made by introducing additional ingredients seeking to disguise the objectionable characteristics in one way or another, without seeking to obstruct their deteriorating development.

This has not been satisfactory in general, so that a number of makers have been forcedV to give up the manufacture of 'such specic condimental items, rather than go to the trouble to overcome them.

It is an objectof this present invention to provide new and improved machinery forV the manufacture of condiments, such as mayonnaise that will avoid one or more ofthe disadvantages and limitations of the prior art.

A further object of this invention is to provide new and improved machinery for the manufacture of condiments, much as mayonnaise that will aiford protection against the deteriorating effects ofthe atmosphere and other extraneous influences.

An additional object of the invention detailed herein, is to provide new and improved machinery so they will be processed under controllable temperatures and having details that provide positive prevention of stagnant' depositing of the ingredients on the wallsof the equipment.

A further object of this invention is to provide a coolingl device for the manufacture of condiments or the like, such as mayonnaise which will comprise an enclosed compartment provided with cooled inner walls andpaddles for directing fluids against the cooled walls then scraping the thickened mixture therefrom.

A still further object of this invention is to provide a new and improved enclosed cooking device that directs the cooked material upwardly and outwardly against the inner walls of the container and scrapes the material therefrom and guides it downwardly where the impellers force it upwardly and outwardly and against the walls until the cooking operation is completed.

2 Claims. (Cl. 2594-122) Fora better understanding of the invention and other objects thereof, referencel is made to the appended dra-wings'- and the following description, wherein an example is presented to illustrate its' typical structure, operation andthe principles which it employs. The scope and spirit of the invention is particularly pointed out in the claims.

In the drawings:

Figurev 1 is a side elevation of the combined cooking and cooling device, embodying this invention, the dotted lines representing the outline of the cover'and driving mechanism when in open position; p

Figure 2 is a side elevation similar to Figure l with parts broken away to show its inner construction when using the paddle for cooling and solidifying the product;

Figure 3Y is a sectional View taken along line 3*-3 of Figure 2;

Figure 4 is a plan view of Figure l;

Figure 5 isa similar View to that shown in Figure 2, but with the cooking impeller and scraper positioned in the tank instead of the paddle shown in Figure 2, and

Figure 6 is a diagrammatic view showing the arrangement of the spiral guide which is positioned between the walls of the tank toguide'` the heating or cooling medium therebetween from its inlet tothe outletproducing a nonstagnant flow. Similar reference charatoers refer to sirnilar parts throughout the drawings.

In a particular form of the invention a condi'ment processor comprises a casing I I, in which a condiment, such. as mayonnaise is to be treated and its ingredients mixed. It preferably consists of a double shell construction, the shells I2 and I3 of which are spaced to provide a water or steam jacket space I4 in between. A deector plate Il) causes the steam or cold water to pass through the space Il?. in a spiral manner thereby preventing dead spaces. The interior of the inner casi-ng I3 is employed to hold the uid ingredients. Its surface is scrapedA continuously, by a strap wiper structure I6 which preferably has wooden scrapers If! mounted` at selected locations thereon. The structure i6 is arranged with a central spud I8 journalled in an upper spider I-9 provided at the open top of the structure I6,

and aligned with a cap 28v surmounting it. Y

Brackets 2U are attached to the upper end of said shell- I2. A cover 2li is connected tothe brackets 20 by hinges I5 and swings thereon at one side toA come at on top of said casing. The cover is securely locked downv on top of the casing by means of winged bolts 22. The cover extends out laterally toY provide a projecting shelf 23; on which av motor 24 is mounted. This motor through its coupled shaft 25 operates gearing enclosed in a housing 21 and having an extending recessed cap or bearing portion 28, that aligns and fits on the spud I8. When the cover 2I is down the cap 28 fits on the spud I8 so as to be able to actuate the stud and the wiper structure I6, when the motor is operating. A thrust bearing 29 supports the shaft 30 on which the Wiper is mounted, In Figure 5, shaft 30 carries a series of spokes 3| on which perforated fiat blades 32 are vertically suspended, so as to stir up the ingredients in the inner casing when rotated. Propellers 33 of varying sizes are secured to the shaft 36 and rotate horizontally in the mixture. The wiper structure I6 is bent and formed at a portion 34 to avoid striking a thermometer 35 or other appliance placed in the vessel. When cleaning the top is raised, the wiper removed.

The cover 2| is held by a swinging clamp 4I. A handle 40 is used to lift the cover 2| up and down.

In the operation of the device, the impeller shown in Figure is placed in the inner chamber and the ingredients for making the mayonnaise are placed therein, the Cover is closed and bolted down. Steam is then turned into the jacket through inlet 31 and then passes in its travel around the jacket space Id in a semi-spiral .movement guided by the guides 'I0, thence out the outlet 38. The motor 24 is then started and causes the wiper structure I8 mounted on shaft to revolve within the inner chamber, carrying with it the brushes I'I, propellers 33, blades 32 supported on the frame I6. This rotation of the wiper causes the ingredients to mix and be guided upwardly and outwardly and against the walls of the inner chamber where they are heated and cooked. The brushes or scrapers clean the mixture off the inner heated surface of the casing and stirs it into the middle of the chamber and allows a new portion of the mixture to contact the hot walls of the inner chamber and bev come heated and cooked thereby. This constantly changing of the mixture from the inner face of the cooking chamber prevents it from becoming burned or otherwise ruined. The propellers 33 stir up the mixture, while the blades 32 carry the materials around bodily. The ingredients are kept at the proper temperature by using a uid of suitable nature in the jacket space. When mayonnaise is properly heat treated and cooked, the steam is turned o and cold Water is run into the inlet 31 and guided through th-e jacket space I4 by the guides I0, then out through the outlet 38. This causes the Walls I3 to become cooled and in turn cools the fluid contacting it and changes its consistency from a fluid to a semi-paste form, this in turn is then scraped from the walls by the blades II and the operation is repeated until the material in the chamber is changed from a hot liquid into a semi-paste and cooled form of the conventional mayonnaise. This operation both from the cooking to the cooling state is completed without exposing the mixture to air. The finished product is then run out of the chamber through the outlet 36, and the operation is started over again with a new batch. When desired the ingredients may be mixed and v cooked in a chamber similar to that shown in Figure 5 and when properly prepared can then be run into a chamber having an agitator similar to that shown in Figure 2, for cooling and changing the consistency from a fluid into a semi-paste form. The cove1l 2l, when closed, keeps the ingredients more or less air-tight and free from appreciable bacterial, oxidation and atmospheric effects. This keeps the product -uniform as to taste and color as well as clean, while still permitting a very emcient and intimate mixing of the ingredients. The cover is limited in its opening by a stop 39 contacting the outer chamber.

While but two general forms of the invention are shown in the drawings and described in the specifications, it is not desired to limit this application to these particular forms or in any other way otherwise than limited by the scope thereof, as it is appreciated that other forms of construction could be made that would use the same principles and come within the scope of the appended claims.

Having thus described the invention, what is claimed is:

1. A device of the class described comprising a Vessel, a jacket surrounding said vessel and providing a chamber between the inner wall of the jacket and the outer wall of said vessel, said chamber containing a heat exchange medium, baille means in said chamber to divert the heat exchange medium, a vertical shaft extending centrally of said vessel, stirring means carried by said shaft, scraping means carried by said shaft, said scraping means consisting of a substantially rectangular frame having opposite transverse sides mounted on said shaft and vertical sides connectingI said transverse sides, a plurality of Scrapers secured to the vertical sides and contacting the inner wall of said vessel at points vertically spaced-apart, a cover for said vessel and jacket, a hinge for said cover carried by said jacket, an extension for said cover protruding outwardly beyond said hinge, a driving motor carried by said extension, connecting means between said motor and said shaft including a slip connection, whereby said motor may be quickly disconnected from said shaft when said cover is raised on said hinge, and the weight of said motor will maintain the cover in raised position, and a protruding element depending from the above extension and adapted to contact the outer wall of said jacket and act as a stop when the cover is in raised position.

2. A device as set forth in claim 1, said cover having additional securing means between itself and said jacket, and the connecting means between the motor and shaft including a gearing housing carried by said cover, gears therein, a bearing portion extending from said housing through said cover, and said shaft having'an extension fitting within said bearing portion.

CARL L. TRIER.

REFERENCES CITED The following references are of record in the le of this patent:

UNITED STATES PATENTS Number Name Date 1,100,937 Aurit June 23, 1914 1,607,345 Harding et al Nov. 16, 1926 2,277,526 Mojonnier et al Mar. 24, 1942 2,288,067 Boileau June 30, 1942 FOREIGN PATENTS Number Country Date 9,416 Great Britain Aug. 14, 1891 16,751 Great Britain June 1l, 1884 38,212 Switzerland Nov. 27, 1906 190,160 Switzerland June 16, 1937 258,740 Great Britain Sept. 30, 1926 

